The Bombay Club

We invite you to come in to see our beautiful renovation project, and sample favorites from renowned Louisiana Chef, Nathan Richard. Richard has a strong background in the art of charcuterie, and the culinary instinct of a born-and-raised Louisianan. Chef Richard loves to experiment with flavors, and has brought to our quasi-British menu a Cajun twist. Instead of traditional bangers and mash, you’ll find bangers and grits with black pudding and onion pan gravy. Scotch Eggs are served with boudin and collard greens. In addition to our dinner menu, we offer a wide selection of cocktails, bar snacks, and desserts. And don’t forget—live music nightly!